[ 1 Serving ]
[ Ingredients ]
Onion - 1/8 piece
Spring onion - 1 stalk
Chicken thigh - 1 slice
Egg - 2 pieces
Cooked rice - 1 bowl
[ Seasonings ]
Dashi stock - 80cc
* please refer to method of making Dashi：https://youtu.be/_p39MaLEpz0
Soy sauce - 12cc
Mirin - 20cc
Sugar. 2 teaspoon
Shichimi powder - some
Shredded dried seaweed - some
[ Preparation ]
1. Finely sliced the onion.
2. Diagonally cut the white portion of spring onion.
3. Cut the green portion of the spring onions into sections, repeated layers & slice lengthwise very thinly, place in the bowl of iced bath.
4. Trim the chicken thigh if is the meat is thick.
5. Frying pan over medium-high heat, chicken skin faces down & pan fry until golden brown.
6. Once lightly colored, remove from the pan & cut into bite size pieces.
7. Combine Dashi stock, soy sauce & Mirin.
8. Pour the sauce mixture in a frying pan, add sliced onion & white portion of spring onion. Simmer until soft over low heat.
9. Place the uncooked chicken meat faces down in a frying pan, simmer until fully cooked over low heat ( roughly takes 2~3 minutes ).
10. Mix well with 2 pieces of egg, pour in half amount of egg mixture in a pot first.
11. Once cook to the taste of liking, sliding down over cooked rice.
12. Topping garnish with shredded spring onion, Shichimi powder & shredded dried seaweed.
[ Tips ! ]
* green portion of the spring onion is for garnish, it's OK can finely chopped directly ~ !
* does not have to be flip over the chicken meat.
* can refer the ratio of Dashi：soy sauce：Mirin：4：1：1
* of course can adjust to the taste of liking ~ !
* can decide amount of the egg ~ !
材料: (1人份)
洋蔥 1/8個
甘筍 10g
椰菜 2大片
豬腩片 100g
日式炒麵 1個
鹽 少許
黑胡椒 少許
海苔粉 少許
醬汁:
清酒 1湯匙
豉油 1/2湯匙
豬排醬 2.5~3湯匙
糖 1/2茶匙
木魚碎 適量
做法:
1. 洋蔥，甘筍切條，椰菜切片。
2. 豬腩片切半。
3. 醬汁拌勻備用。
4. 燒熱鑊，下油先煎香炒麵兩面，備用。
5. 炒香豬腩片，撈起備用，下洋蔥，甘筍炒香至半透明。加入椰菜炒一會，將豬腩片放上，再放上炒麵，煮一會。
6. 加入大半醬汁炒勻，最後再倒入留下的醬汁，上碟後洒上海苔碎。
1 Tbsp honey
1 Tbsp Dijon Mustard
1 Tbsp Balsamic vinegar
6 Tbsp Olive oil
Salt & Pepper
Ingredients: Flanken cut(2.3 kg, 1 cm thick), Korean pear(1/2), red apple(1/2), kiwi(1/2), onion(1/2), regular soy sauce, sugar, mirin(미림), corn syrup, sesame oil, minced garlic, minced ginger, green onion
*1 Tbsp = 15 ml, 1 Cup = 240 ml
Rinse the ribs under running water and set aside.
For the marinade sauce, put Korean pear, apple, kiwi and onion into a blender. Add a little bit of water and blend until smooth.
Pour the mixture into a mixing bowl.
Put 1.5 cups of soy sauce, 1/2 cup of sugar, 1/2 cup of mirin, 1/4 cup of corn syrup, 3 tablespoons of sesame oil, 3 tablespoons of minced garlic, 1/2 tablespoon of minced ginger, 1 cup of chopped green onions, and 1.5 cups of water and mix everything.
Take out any container for your precious galbi. Pour the sauce on the bottom first and lay down the ribs nicely. Give some space between them and pour the sauce over the ribs with a ladle.
Put another layer of the ribs and repeat this process. Pour all the remaining sauce on top.
The best way to enjoy this LA Galbi is to marinate for about 4 hours at room temperature and another 8 hours in the fridge.
However, it is still good to go after 1 or 2 hours at room temperature.
HOW TO STORE
The marinated ribs will stay good for up to 3 days if you keep it in the fridge.
Otherwise, keep it in the freezer! 🙂
HOW TO COOK
Put the ribs on the pan BEFORE you turn on the stove.
Pour some sauce(about 1/3 cup) into the pan and turn on the heat to MEDIUM-HIGH HEAT. It is somewhere between braising and searing.
When the sauce starts to boil, flip the ribs often.
As soon as most of the sauce has evaporated, reduce the heat to MEDIUM HEAT, and cook until the ribs are seared.
When it’s done, turn off the heat and cut it with scissors.
Place it on a serving plate and serve with steamed rice and some salad.
[INGREDIENTS] - 4 servings -
- Basic: 200g Dangmyeon(sweet potato starch noodles), 100g Beef, 3 Shiitake mushrooms, 2 handful Spinach, 1/2 Carrot, 1 Onion, 8 Wood ear, 2 Eggs, Sesame
- Beef sauce mixture: 1tbsp Soy sauce, 1tbsp Sesame oil, 1tsp Sugar, 1tsp Minced garlic, Pepper
- Noodle sauce mixture: 3+1/2tbsp Soy sauce, 1+1/2tbsp Sugar, 1tsp Minced garlic, 3tbsp Sesame oil, Pepper
ㅡ
1. Put dried Dangmyeon in cold water and leave it for 30 mins. Chop carrots, shiitake mushroom and onion. Cut soaked tree ear mushroom into 4 pieces. Mix beef with soy sauce and leave it for 10 mins.
2. After cutting the roots of spinach and washing it, put a pinch of salt in boiling water and spinach. Blanch it little bit and remove water. Put a pinch of salt and sesame oil to spinach and mix them.
3. Separate egg yolk and white and put a pinch of salt into it and mix. Make egg garnish and chop it.
4. Stir-fry onion, carrots, and tree ear mushroom in order and lastly put beef and shiitake mushroom together and stir-fry with others.
5. Put Dangmyeon into boiling water and boil it for 3 mins. Blanch it with water and remove moisture. Put sauce and boiled Dangmyeon into a pan and stir-fry them for 2 mins in mid-heat. Cut them in pieces.
6. Put Dangmyeon, fried veggie and sesame oil and mix them. Lastly put egg garnish and mix it with other stuffs. (You can add more sauce in it if you want)
7. Put them on a plate and sprinkle sesame seeds.
